Cook the Book: Goody Girl Championship Potatoes

The Goody Girls are a barbecue team from Texas who turn out award-winning chicken and brisket but it's their potatoes that gets Guy Fieri excited. He adapted their recipe in his newly released Guy Fieri Food and it's insanely decadent—think of it as the potato salad version of a loaded baked potato with cheddar, bacon, scallions, and sour cream all well represented.

Red-skinned potatoes are cooked with crab boil, a mix of spices and chiles making for a nicely spiced base. Then comes the bacon (a full pound), onions, and garlic caramelized in the bacon fat, butter (I might leave the butter out next time since there was more than enough bacon fat), chopped scallions, and finally shredded cheddar. Together it's pretty much insanity—a creamy, cheesy, bacon-y potato explosion with an unexpected wallop of heat.

Procedures

1

Fill a 6- quart pot two- thirds full of water and add the crab boil and 2 tablespoons salt. Stir until blended. Cut the potatoes in half, then into halfmoon slices ¼- inch thick. Add the potatoes to the pot. Bring the water to a boil and cook the potatoes until fork- tender. Drain and keep warm, covered in foil, in a low oven.

2

Meanwhile, in a medium skillet over medium heat, cook the bacon until crispy; transfer with a slotted spoon to paper towels to drain. Add the red onion to the bacon grease and cook until lightly brown, 5 to 7 minutes. Just before the onion is done, add the garlic and cook until lightly brown. Remove from the heat.

3

In a large bowl, combine the butter, ½ cup of the cheese, half of the bacon, half of the green onion, the onion- garlic mixture, cayenne, paprika, sour cream, and salt and pepper to taste. Mix together thoroughly.

4

Add the potatoes to the bowl; let stand for a few minutes, until the cheese starts to melt. Fold everything together, taking care not to break up the potatoes. Check the seasonings and adjust to taste. Top with the remaining cheese, bacon, and green onion.

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